Directions:
- Melt the butter in a Dutch oven.
- Add the carrots, onions and celery all at once and saute' until soft but not brown.
- Add flour and stir to combine.
- Cook until mixture begins to turn light brown in color.
- Over medium high heat, add the chicken broth a little at a time.
- Stir well and continue to cook stirring with a whisk until a thick base forms.
- Add half and half being careful not to let it boil.
- Add cheese, stirring until melted.
- About 15 minutes before serving, add the parsley and finely chopped jalapeno peppers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 717.42 Kcal (3004 kJ) | ||
| Calories from fat | 552.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.44g | 95% | |
|---|---|---|---|
| Cholesterol | 130.57mg | 44% | |
| Sodium | 2444.12mg | 102% | |
| Potassium | 368.1mg | 8% | |
| Total Carbs | 23.58g | 8% | |
| Sugars | 15.08g | 60% | |
| Dietary Fiber | 1.05g | 4% | |
| Protein | 17.75g | 35% | |
| Vitamin C | 20.7mg | 35% | |
| Vitamin A | 0.4mg | 13% | |
| Calcium | 602.1mg | 60% | |
| Amount Per 100 g | |||
| Calories | 160.69 Kcal (673 kJ) | ||
| Calories from fat | 123.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.76g | 95% | |
|---|---|---|---|
| Cholesterol | 29.24mg | 44% | |
| Sodium | 547.44mg | 102% | |
| Potassium | 82.45mg | 8% | |
| Total Carbs | 5.28g | 8% | |
| Sugars | 3.38g | 60% | |
| Dietary Fiber | 0.24g | 4% | |
| Protein | 3.98g | 35% | |
| Vitamin C | 4.6mg | 35% | |
| Vitamin A | 0.1mg | 13% | |
| Calcium | 134.9mg | 60% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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